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Southern Cornbread Stuffing

Source of Recipe

Suzie


List of Ingredients

Southern Cornbread Stuffing


CornbreadL:

7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Cornbread:

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil


Recipe


Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat.

Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.

Pour the vegetable mixture over cornbread mixture.

Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.

Add beaten eggs and mix well.

Reserve 2 heaping tablespoons of this mixture for the giblet gravy.

Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Serve with turkey as a side dish.

Cornbread:

Preheat oven to 350 degrees F.

Combine all ingredients and mix well.

Pour batter into a greased shallow baking dish.

Bake for approximately 20 to 25 minutes.

Remove from oven and let cool.

To serve: Cut into desired squares and serve with butter.

Yield: 6 to 8 servings